Wednesday, March 2, 2011

What's for Dinner? Herb Crusted Pork Tenderloin

Here's another really easy dish for company or just for a delicious weeknight dinner.

You can coat the pork in the morning with the mustard, herbs and breadcrumbs and keep refrigerated until ready to roast.

(This makes yummy leftovers, so make 2 pork tenderloins instead of 1 and double the recipe).

1.5 lb. pork tenderloin
kosher salt & pepper
olive oil for drizzling

1 slice of good quality white bread or brioche roll, pulsed into breadcrumbs
3 tbsp freshly grated Pecorino or Parmigiano Reggiano cheese
handful of fresh chopped parsley
1 tbsp of fresh chopped thyme leaves (you can substitute rosemary for the thyme)
salt & pepper

Mustard mixture:
2 tbsp Dijon mustard
1 clove garlic, minced
1 tsp fennel seeds, chopped

Make your breadcrumbs. Pulse the bread in a food processor or mini chopper and transfer to a bowl. Add the chopped herbs and grated cheese. Season w/ salt & pepper. Set aside.

In a shallow dish, combine the mustard, garlic and fennel seeds.

Season the pork tenderloin with kosher salt & pepper. Roll the pork in the mustard mixture and make sure you get it on all sides (I use my hands).

Spoon the breadcrumbs all over the pork, patting the crumbs into the mustard with your hands.

Lay tenderloin(s) in a roasting pan coated w/ cooking spray and drizzle the top with olive oil. Roast at 450F for about 40-45 minutes, until pork registers 150F with a meat thermometer.

Pork should be cooked to 160F, but I like to take it out at 150F and let it rest, so it doesn't dry out. It is important to let the pork rest for at least 10 minutes before slicing, so the juices redistribute and the temperature rises.

Serve with those yummy smashed potatoes & olives from yesterday's post.

Slice and enjoy.


The Japanese Redneck said...

I haven't eaten anything yet and now my stomach is growling!

Proud Italian Cook said...

I just got on the computer this morning and my taste buds are waking upn looking at this, and yes I want those potatoes too!

Kate said...

Mmmm...I love pork tenderloin! The coating sounds wonderful. Good thing I happen to have a tenderloin in the freezer.

Ciao Chow Linda said...

Stacey - I just made pork tenderloin Monday night and slathered on mustard and herbs like you - BUT why oh why didn't I put this crunchy crust over it? Next time, I'll know better.

Joanne said...

If there's one thing I love with pork, it's mustard, so this recipe DEFINITELY appeals to me! It's a good think I've got a nice piece of pork in the freezer!

Melissa @IWasBornToCook said...

This looks awesome. We eat pork tenderloin a lot here...I love how versatile it is.

Tracey said...

Looks so good! I had the best pork tenderloin Sunday night but I have yet to try and roast one at home.

Meghan Lynch said...

Wow, Stacey! I made this last night. Fantastic!! I didn't use a tenderloin because I had a center cut roast defrosted and it was great. So flavorful and was really super easy!!! Thanks!!!

LauraNorthernCA said...

Looks yummy! Ina Garten takes her pork out oven at a much lower temp (138, I think) and then lets it rest covered. Have you ever tried that? What do you think? I've taken mine out at 142 and let it rest and it's been very good.

Stacey Snacks said...

I take mine out at about 145F and let it rest, and it always juicy and delicious!


Jonny said...

i bet it makes great leftovers - a pork sandwich with a smackerel of the drippings/gravy...? salivating like crazy. lovely temperature you got on the pork, by the way. absolutely perfect!

Carole said...

yum--I'm picking up a pork tenderloin tomorrow. Thanks!

Eileen said...

That brown crustiness on the pork tenderloin looks so good! I have to make this.

Nancy said...

I made this last night-had a problem with the breadcrumbs browning too quickly-maybe I needed more oil-put foil on it. Family loved it reminded us of the English Muffin chicken-thanks.